Is there anything more decadent than a layered cake made with fresh raspberries and silky smooth swiss meringue buttercream?
No…. I think not!
Layer cake can seem very daunting if you have never made it before. I found it very challenging and my first layered cake had more tilt than the leaning towe of Pisa!
Moreover, the quarantine offers a unique opportunity to practice skills for which you normally you don’t have time so why not try a layered cake?
And I have listed each step clearly and in detail so that it’s easy to follow.
I hope you will give this cake a try!
Get baking now!!
- 11/3 cup plain flour all-purpose flour in US and maida in India, 200 gram
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 cup white granulated sugar 450 gram
- 2 pinch salt
- 1 cup sour cream 240 ml
- 6 egg whites
- 2 tsp vanilla optional
- 1.5 cup butter 350 gram, room temperature
- 300 gram raspberries
- 1/4 cup white granulated sugar
- 1 tbsp lemon juice
Swiss Meringue Buttercream
- 160 gram egg whites About five medium-sized eggs will yield 160 gram egg white
- 300 gram white caster sugar This is fine quality sugar but not as fine as frosting sugar
- 400 gram butter room temperature and cut into cubes
Make raspberry jam
- Add raspberries, sugar, lemon juice and 2 tbsp water in a pan and set it on medium-high heat
- Bring it to boil and then simmer on low heat for about 15 minutes. Make sure to stir so that the mixture doesn't stick to the bottom of the pan
- When the jam is close to being cooked, the mixture will start to bubble. At this point, you can cook for another few minutes until the water has completely evaporated.
- Set the jam aside to cool
- Heat the oven to 175 degrees centigrade (340 degrees fahrenheit)
- Grease two 6 inch pans and then dust them with flour
- Mix the dry ingredients and then sieve them to remove any lumps
- Mix the butter completely in to the dry ingredients
- Add all the remaining wet ingredients.
- Mix all the ingredients well so that you have a smooth batter without any lumps or solids
- Add the batter to two pans and bake for 35-40 minutes in the oven. Insert a toothpick in the cake and if it slides out of the cake cleanly, then the cake is ready
- Cool the cakes on a wire rack until they are at room temperature
- Cool the cakes in the freezer for about an hour as this helps to cut the cakes into even layers
- Slice each cake into two layers so that you have four equally-sized layers
Make Swiss meringue butter cream
- Set a pan of water on heat and bring it to simmer.
- In another clean bowl, mix together the egg whites and sugar
- Set the bowl with egg whites and sugar on top of the pan with the simmering water. Make sure that the water doesn't touch the bottom of the bowl
- Beat the egg white and sugar mixture until the sugar is dissolved and mixture turn marshmallowy and feels slightly hot to touch. Take the mixture off the heat
- To see if the mixture is ready, take a bit of mixture between your finger tips and rub them together. When you don't feel the sugar granules between your fingers, then take the bowl off the heat. Make sure that mixture doesn't go above 65°C as the egg whites can cook and start to form solids
- Start beating the mixture until it is white and fluffy and cool to the touch. The mixture will form stiff peaks and will be shiny. This will take between 15-20 minutes but bit longer with an electric hand mixture
- Start adding butter, one cube at a time and keep beating it low speed. Make sure that butter is mixing well
- Initially the mixture will curdle and might even become soupy but contiue to beat until it's smooth again
- Once the butter cream is ready, fold in 2-3 tbsp of raspberry jam with a spoon so that butter cream has a light pink colour
Create the Cake
- Slather a layer of raspberry jam on top of each layer
- Add a layer of buttercream on top of the jam layer
- Place one layer on top of each other and then start slathering buttercream all around the cake until the cake is evenly coated with buttercream on the top and all sides
- I normally cover the cake with buttercream in two separte steps rather than in one step. In the first step, spread a thin layer of buttercream all over the cake. After this, put the cake in the fridge for 15-20 minutes. Then take the cake out of the fridge and spread the remaining buttercream all over the cake. Doing it in two steps ensure that cake crumbs are secured in the first layer and the second layer is smooth. Use a spatula or a knife to achieve a smooth finish. Dip the spatula in hot water between each pass to ensure a smooth finish
- Garnish with raspberries, flower and meringue kisses